Kudos to Chef Ted Deptula of the Lewes Yacht Club for our elegant plant-based luncheon. This is not the first time we have been wowed by Ted’s talents for combining colorful ingredients, flavors and textures creating a feast for the eyes and palate. And it is not the last, for this Chef has more creative ideas than we have hours to enjoy his marvelous concoctions.
Today’s lunch was just a sampling of Ted’s playful approach to food presentation. First to arrive was a delectable red and white checkered beet and pear cube salad sprinkled with toasted wild rice and fresh herbs.
Then Ahi Watermelon took center stage on a bed of delicately flavored jasmine rice, colorful julienned vegetables and micro greens. We talked while we savored the sweet and the spice at our table by the bay knowing that no magnificent sea creature suffered for us to eat so well.
A melange of fresh fruit slices and fruit purée topped with a cracker crumble made the perfect ending to this most delightful event.
Thank you, Ted!
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Dorothy Greet invites you on a journey to amazing good health and vitality through Plant-Based Eating.
A heart attack turned her life upside down at age 70.
Now, with a Cornell Certificate in Plant-Based Nutrition, this retired clergywoman teaches free classes to community groups upon request.
To contact Ms. Greet, email dgreet@aya.yale.edu.
For more information on plant-based eating go to greetplantbased.blogspot.com.
